Galvin at Windows, one of London’s top-ranking dining establishments sitting atop the London Hilton on Reserve Lane, is offering a Korean-inspired menu during this month. For the b consecutive year, head Chef Joo Won has created a masterpiece Korean fusion menu for London’s comestibles savvy diners. However, this time around there wish be a pop-up photographic exhibition within the restaurant, under the thesis ‘Korean Wave – a mix of old and new’, showcasing the work of Ramy Salameh, a trekking journalist and regular visitor to the country over the last two decades. His materializations portray the delicate, ceremonial, modern and quirky side of South Korea.


Korean Cuisine

Korean cuisine has been one of the headline dissembles of “Hallyu – the contemporary wave of Korean culture” that has been permeating the earth in recent years. The photographic exhibition tries to capture environments of the ‘Korean wave’ and the influences it has brought to bear. Joo Won describes his menu as “a Korean menu secured on French cooking methodology and technique using English and European ingredients. What makes each platter taste Korean in flavour is ‘Jang’ (which is soy fermented audacity or paste) such as Ganjang, Gochujang, Doenjang and Sesame which regularly contrive the base ingredient in Korean cuisine”.

The menu opens the lid, in both a metaphorical and doc sense, of the ‘Onggi’ clay pots that are filled with an mlange of fermented sauces and condiments, including the ubiquitous Kimchi; much of which are elemental ingredients in the making of Won’s incredible fusion menu that has approved him to design and produce plates such as his “Seared fois gras, toasted brioche, mushrooms fricasseÌe & kimchi” or his “Iberico pork bulgogi, barbequed chilli squid & cucumber”.

It is within the behind few years that Korean cuisine has made it onto the menus of some the first and most innovative restaurants worldwide. The key to the rise in popularity is the fermentation in much of Korean chow processes and the health-giving properties that this provides, coupled with the humongous smorgasbord of recipes and flavours the cuisine can produce. Won says “at Galvin at Windows, we use miscellaneous ‘Jang’ to enrich the taste of the dishes produced and they operate well with western cuisine”.


Hallyu’ And Korean Urbanity Has Many Facets

Like a Kaleidoscope, ‘Hallyu’ and Korean background has many facets which has been a major part in fashioning new global products and trends. This is most evident in the the latest thing and cosmetics industries of Korea. Tom Allsop, Senior Subeditor of British Airways’ Hilarious life Magazine recently wrote that “Seoul has befit an emerging force in global fashion” and goes on to say “South Korea’s esoteric weapon is hallyu, which roughly translates as the Korean Wag and started making ripples abroad in the early2000s”

Allsop also reveals “It is South Koreans’ skill at assimilating foreign culture that has eased the country sell itself abroad”. This sentence is markedly pertinent when thinking of Joo Won’s ability to use the food of his upbringing and come together that with western high end dining; Won remarks “I over recall Hallyu has helped spread the awareness of Korean food within the UK and now scads customers are aware of some signature dishes such as Kimchi, Bibimbap and Bulgogi, but soundless the knowledge of the food is not very deep.”

The Korean menu present at Galvin at Windows during October will provide fellows with a better understanding of Korean cuisine, Hallyu and as Won mentions a “different experience for our clients”!